Swiss Buttercream

It’s so good, you could almost eat it by itself.

Swiss Buttercream
Printable Recipe

4 ounces egg whites
8 ounces sugar
1 ounce corn syrup
10 ounces (2 ½ sticks) unsalted butter, at room temperature

Whisk together the egg whites, sugar, and corn syrup in the bowl of a stand mixer. Place the bowl over a medium pan of simmering water, and heat, whisking constantly, until an instant-read thermometer registers 141˚F. In a mixer fitted with a whip attachment, whip the egg white mixture on high until cooled to room temperature. With the motor running on high, add the butter a tablespoon at a time, whipping for a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Continue to whip on high until light and fluffy.

Makes more than enough to frost a layer cake or 2 dozen cupcakes. You can flavor this buttercream however you like. For vanilla buttercream, beat in 1 ½ teaspoons vanilla extract. For chocolate buttercream, beat in 1 teaspoon vanilla extract plus 5 ounces chopped semisweet chocolate or 2/3 cup semisweet chocolate chips, melted and cooled slightly. Buttercream keeps for about a week tightly sealed in the refrigerator. Bring to room temperature and rewhip until light and fluffy before using.

Chocolate and Vanilla and

Caramel. I love caramel equally, and I, for one, think it should get equal billing.


Caramel-Truffle Tart
Printable Recipe

9 ounces heavy cream
2 ounces semisweet chocolate, chopped or scant 1/3 cup semisweet chocolate chips
1 fully baked 9-inch Pâte Sucrée Tart Crust
2 ½ ounces sugar
2 tablespoons water
1 ½ cups Caramel Pastry Cream
¼ teaspoon vanilla extract

Bring 2 ounces of the cream to a bare simmer in a small, heavy saucepan. Place the chocolate into a small bowl, add the hot cream, and whisk until smooth. Transfer to the tart crust and spread evenly. Let cool for a couple of hours, or until set.

Combine 2 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 5 to 6 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Pour onto a parchment-lined baking tray and let cool to room temperature.

Whip 2 ounces of the cream to stiff peaks. Stir 1/3 of the cream into the pastry cream, then fold in the remaining cream. Transfer to the tart crust and spread evenly.

Combine the remaining 5 ounces of cream, remaining ½ ounce of sugar, and vanilla and whip to firm peaks. Transfer to a pastry bag fitted with a large star tip and pipe onto the tart in a decorative manner.

Transfer the caramel to a large zip top bag and crush finely using a meat pounder. Sprinkle the crushed caramel over the tart. Cut the tart into portions and serve immediately.

Makes 1 9-inch tart, serving 8. If you don’t have a pastry bag, simply spread the whipped cream over the tart, swirling decoratively, with a spatula.